Thai Pumpkin Curry with Greens & Forbidden Rice



  • 1 sugar pumpkin
  • ¾ cup forbidden rice
  • 1 14 ounce can light coconut milk
  • 1 bunch greens (I used spinach, kale, mustard greens)
  • 3 cloves garlic
  • 2 scallions
  • 1 bunch Thai basil
  • 1 lime
  • 3 tablespoons peanuts
  • 2 tablespoons curry paste
  • 2 teaspoon coconut sugar
  • 1 inch piece of ginger


  1. Preheat oven to 450.
  2. Put on water for rice…when boiling put rice in for 25-30 min..set aside when finished
  3. Peel and mince garlic and ginger
  4. Thinly slice scallions…separating the white part and green tops
  5. Roughly chop greens
  6. Cut top and bottom of pumpkin: remove skin, remove seeds, cut into ¾” thick pieces
  7. Remove Thai basil from stem and rough cut
  8. Roughly cut peanuts
  9. Using a peeler remove the rind of the lime
  10. Quarter the lime
  11. Roast pumpkin with olive oil, salt and pepper for appox. 25 min (until soft)
  12. Just before the pumpkin is finished roasting, in a nonstick pot, heat 2 tablespoon of olive oil, add garlic, ginger, white parts of scallion, lime zest & curry paste. Cook, stirring frequently, 1-2 minutes, or until softened.
  13. Add greens to the pot & 1 cup water, season with salt and pepper…stir for 2-3 min.
  14. Add coconut milk, sugar, and roasted pumpkin (I cut pumpkin into smaller bite size pieces at this point). Cook for about 2-3 min
  15. Remove from heat and add green parts of scallions, and the juice of the lime wedges.
  16. Season with salt and pepper.
  17. Divide the rice and pumpkin curry between 2 dishes…garnish with Thai Basil and peanuts!